Baking Cookies, Brownies and more!

Main menu

Post navigation

Peanut Butter Balls

This recipe once again combines two of my all time favorite flavors: Peanut Butter and chocolate. This is a ‘recipe’ that I have used for years. I don’t really measure anymore, just ‘eye ball’ the measurements and go by the texture and taste (yum!!) of the dough. Of course I taste test the finished produt as well, check out the teeth marks in the picture below!

What makes this recipe great is there is NO baking required and instant satisfaction! Less than half of the dough is usually made into Peanut Butter balls because it ends up in my tummy while I am mixing all of the ingredients together! I want to put out a quality treat and feel it is my responsibility to taste test my goodies to ensure a quality product. It is a cross that I happily bear!

I made these to bring to a small party of friends and family because I did not feel like heating up the oven making a baked good. This is a recipe that can be made in no time but is a little messy depending how good you are at dipping the balls into chocolate. Either way, these Peanut Butter balls are great but be warned, they are very sweet so make them small. I used creamy peanut butter but crunchy would work fine and add another textural dimension. As is, the Rice Krispies cereal provides a slight crispness that does not distract from the smooth sweet peanut butter texture of the filling.

I dipped these into a mixture of melted chocolate consisting of 2 cups semi-sweet chocolate, 1 cup milk chocolate chips but feel free to use any chocolate combination you prefer. After dipping in chocolate I decided to melt some white chocolate and drizzle over the top to create a more ‘eye catching’ finished product since these were being served to friends. These were devoured very quickly and received rave reviews.

2-4 TBS paraffin wax, finely chopped (you can use shortening as well to thin chocolate and make shiny)
3-4 cups chococolate chips
1 cup white chocolate, melted (for accent, optional)
**Depending how big you make the balls and how many you make, you may need to melt additional chocolate for dipping

Line a large (or several small) baking sheet with Wax paper.
In a large mixing bowl stir together butter and peanut butter.
Stir in vanilla.
In a large bowl sift the 2 cups powdered sugar and stir in Rice Krispies.
Slowly add the sugar/cereal mixture to the PB mixture. Fold in using a spoon until incorporated.
You may need to use your hands to mix everything well. (If the mixture seems too sticky, add a little more powdered sugar. If it seems dry, add a little more Peanut butter)
Take about 1 TBS of dough and roll into balls using your hands. Work in with hands until it will form balls.
Place balls onto wax paper lined sheet. When finished, place balls (still on the wax paper baking sheet) into the fridge to chill. (this makes dipping into chocolate easier) (I chilled mine for about 3o minutes)

While the Peanut Butter balls chill, place chocolate chips and wax into a mini crockpot and turn to low. Cover.
Stir occasionally until all of the wax and chocolate is melted. (You can add a TBS of Shortening, stirring until melted to thin the chocolate for easier dipping if needed)

*Can melt by placing chocolate and wax into a heat safe glass or metal bowl over a pot of simmering water, Stir until chocolate and wax are melted. Watch carefully so water does not get into bowl (chocolate will seize) or that the boiling water does not touch the bottom of the bowl or the chocolate may burn. Google for more information.

Remove the balls from the fridge. Carefully dip into melted chocolate with using a toothpick or fork. Tap off excess chocolate and place back on a wax paper lined baking sheet. Drizzle with melted white chocolate if desired.
When finished return balls to fridge to set and cool. Store in fridge.

I have made these for years and they are ALWAYS a hit. Just a comment – you don’t need to use paraffin if you use a good chocolate coating. Sweet celebrations and other stores of a similar type sells a very fine quality chocolate coating which one can simply melt with no additions necessary.

Anna, I use the stuff called Gulf Wax (it can also be used for surf boards I have been told). I don’t use a ton and I only use it on rare occasions so I guess I rationalize its use. It does make the balls look so pretty and shiny! Although it is hard to tell in the photo.
I saw your recipe for PB balls with butterfinger candy bars I am going to try those the next time!

Joan, I am sorry to hear you had some problems. Humidity could have played a part, these tend to get pretty messy while making! I only take a few out of hte fridge at a time to coat in chocolate and then back in the fridge they go! Especially during the warm months!!

I absolutely love these. We call them ‘Buckeyes’ due to some old family ties to Ohio. The rice krispies are key. Without them, I find it’s hard to eat more than two or three. But with the rice krispies, I can easily eat 8 in a day!

Thanks to you my Buckeyes came out great. It was a recipe my Auntie gave me years ago. She made them all the time. I never realized she used parafin. It called for a 1/2 cake of parafin to large bag of chocolate chips. Do you think I could figure out how much to use. I did some web surfing and came up with some answers, however, your 2-4 tablespoons clinched it.

Thanks, Auntie ingredients are almost exactly like yours. Thanks again;